Easy Chicken Paprikash combines bite-sized pieces of chicken pan-fried in butter, all smothered in a creamy sauce seasoned with sweet Hungarian paprika. Make this delicious Hungarian dish and impress your family and friends.
Chicken Paprikash is the ultimate comfort food, warm, creamy, and full of flavor. Learn how to make this classic Hungarian dish with our easy-to-follow recipe. For the ultimate comfort food meal, serve it over egg noodles, dumplings, spaetzle, or mashed potatoes. If you like this recipe, try Hungarian mushroom soup, Hungarian Goulash, Moroccan chicken, and cabbage soup.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chicken: Use boneless, skinless chicken breasts or thighs. Remember that thighs need to cook a few minutes longer.
- Sweet Paprika: Preferably Hungarian sweet paprika. See the notes below.
- Onion: Preferably a sweet yellow or Vidalia onion.
- Chicken Broth: Preferably use low-sodium.
- Sour Cream: Use full-fat for flavor and texture.
How to Make Chicken Paprikash
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Add the cut chicken, 1½ tablespoons flour, and 1 tablespoon sweet paprika to a bowl and toss to coat the chicken.
- In a large skillet or pot over medium heat, melt 2 tablespoons of butter and cook the chicken until cooked through. Remove to a plate.
- In the skillet over medium heat, melt the remaining butter and add the onions, and cook until translucent. Reduce the heat to low and toss in the garlic. Sprinkle in the remaining flour and paprika.
- Slowly stir in the chicken broth, whisking to combine. Simmer over low heat until thickened.
- Reduce the heat as low as possible and stir in the sour cream. Add the chicken back into the skillet.
Preparation Tips
- This recipe is traditionally made with bone-in chicken, but can also be made with boneless, skinless chicken breasts or thighs.
- To thin the dish, add a bit of chicken broth, about 2 tablespoons at a time, until you reach the desired consistency.
- For best results, use full-fat sour cream. Bring the sour cream to room temperature and reduce the heat to as low as it will go before adding it.
- Though not traditional, other vegetables to consider adding are tomatoes, bell peppers, or mushrooms.
- Serve over dumplings, egg noodles, mashed potatoes, or rice.
What is Hungarian Sweet Paprika?
Paprika is a spice made from dried and ground red peppers. Most commercial paprika comes from Hungary and ranges in sweetness and heat; however, there are three basic types of paprika.
Sweet Paprika: The most common type and the one most commercial brands fall into. This is the type that you need for this recipe. However, I encourage purchasing from a reputable spice company for the greatest flavor.
Hot Paprika: This type is made from hotter and more pungent peppers. It adds a spicy, peppery kick to recipes like Goulash.
Smoked Paprika: This paprika usually comes from Spain; there are exceptions, though. It is made from dried, smoked peppers. It is traditionally used in making Chorizo Sausage.
Chicken Paprikash
Ingredients
- 1½ lbs boneless skinless chicken breasts or chicken thighs cut into bite-sized pieces
- 3 tablespoons all-purpose flour divided
- 2 tablespoons Hungarian sweet paprika
- 4 tablespoons unsalted butter divided
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 2 cups chicken broth low sodium
- Kosher salt and fresh ground black pepper to taste
- ¾ cup full-fat sour cream
- 1 tablespoon chopped fresh parsley
Instructions
- Add the cut chicken, 1½ tablespoons flour, and 1 tablespoon sweet paprika to a bowl and toss to coat the chicken pieces.
- Melt 2 tablespoons butter in a large skillet or Dutch oven over medium heat. Cook the chicken until golden brown on both sides and cooked through. Remove the chicken with a slotted spoon to a plate.
- Melt the remaining butter in the skillet over medium heat. Add the onions and cook until translucent and soft. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring continuously.
- Sprinkle in the remaining flour and the remaining paprika. Continue cooking for 2 minutes. Slowly stir in the chicken broth, whisking to combine. Simmer over low heat until thickened. Season with kosher salt and fresh ground black pepper to taste.
- Turn the heat as low as it will go and stir in the sour cream. Add the chicken and its juices back to the skillet. Sprinkle with fresh chopped Italian parsley.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
Nutrition
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Missy
Has anyone tried this without the sour cream? My hubby is not a fan.
Barbara Tanner
I make paprikash without sour cream. I add 2 tablespoons of regular cream at the end. It does change the flavor but we prefer it this way.
Jennifer
I had no idea that paprika had a flavor until kind of recently. Lol! My Mom married in 1956 and received a spice rack thing as a wedding present, and since the paprika was only used on deviled eggs, that ancient red, tasteless powder in a jar lasted into the 1960s or 70s! I think then she bought a small can of red, tasteless powder at the A&P grocery that lasted into the 1990s- you get the picture. She wasn’t interested in cooking, to say the least, but I am, and wow- paprika has a taste, too! Or, as you mention, several flavors, depending on source, type, age, etc. I have 3 kinds in my cupboard. And, I now know that other herbs and spices have flavors as well- they aren’t just strange dark specks to make food seem fancy! Mom was very good at other things.
I like the versatility of chicken paprikash, and thanks for this new recipe for it.
Beth Pierce
The pleasure is all mine, Jennifer! I love cooking with paprika and all kinds of other spices. Have you tried marjoram? I use it often to replace oregano.
Erin
Sounds incredibly delicious! I would love to try this!
Catalina
Love how creamy this chicken dish is! Perfect for tonight!
Beth Pierce
Thanks! So glad that you liked it!
Holley
I love how flavorful and savory this dish is! Going in my dinner rotation for sure!
Beth Pierce
Thanks, Holley! I am happy to hear that you like the chicken!
kushigalu
I love the combination of flavors here. The whole family really enjoyed this! Thanks for sharing.
Stephanie
I make this dish a lot and you are definitely right about the paprika. The cheap kind is pretty flavorless. The “good” paprika makes it so much better!
Beth Pierce
Yes indeed!
Dannii
I love anything with paprika and this was incredible. Really comforting.
Jess
This is total comfort food at its finest!
Sandra
I’m excited to try this recipe! Looks so good and sounds so easy to make!